Always run the exhaust fully open for one...other than that with the bottom all open eventually you'll reach 400* if you wanted.
Get the temps up initially by lighting more charcoal ...don't need a bunch usually, 1/4 to 1/2 chimney at the most. Pre heat the drum hotter than your target temp because your meat many times will bring it down.
Cookers: Creator of Octoforks™ Rotisserie System U.S Patent Pending
Mini WSM, Jumbo Joe mini WSM aka Jimmy w/ CB Roti & Meat hanging ring, 22.5" kettle w/ CB kit, Creator of the world famous 007 Super Grill Smoker Roti
, Big Poppa UDS, gasser grill and Weber 22.5" kettle w/ CB Roti
Official 007 Thread: "007" http://www.bbq-brethren.com/forum/sh...d.php?t=231293